HOW TO COOK SUGAR SNAPS RECIPES

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EASY HOLIDAY SUGAR COOKIES | COOK'S ILLUSTRATED



Easy Holiday Sugar Cookies | Cook's Illustrated image

Most roll-and-cut cookies force you to battle rock-hard dough and then rarely even taste good. We wanted it all: ease, good looks, and a crisp, buttery crumb.

Provided by Cook's Illustrated

Yield Makes about forty 2 1/2-inch cookies

LACY BRANDY SNAPS RECIPE: HOW TO MAKE IT - TASTE OF HOME



Lacy Brandy Snaps Recipe: How to Make It - Taste of Home image

These cream-filled brandy snaps are the perfect sweet treat. Include them on a holiday cookie platter or serve at the end of the meal with coffee or tea. —Natalie Bremson, Plantation, Florida

Provided by Taste of Home

Categories     Desserts

Total Time 40 minutes

Prep Time 30 minutes

Cook Time 10 minutes

Yield 4 dozen.

Number Of Ingredients 11

6 tablespoons unsalted butter, cubed
1/3 cup sugar
3 tablespoons light corn syrup
2/3 cup all-purpose flour
2 teaspoons brandy
1 teaspoon ground ginger
FILLING:
4 cups heavy whipping cream
1-3/4 cups confectioners' sugar
1/2 cup brandy
Grated chocolate, optional

Steps:

  • In a small saucepan, combine the butter, sugar and corn syrup. Cook and stir over medium heat until butter is melted. Remove from the heat. Stir in the flour, brandy and ginger., Drop by teaspoonfuls, 3 at a time, 3 in. apart onto a parchment-lined baking sheet. Bake at 350° for 7-8 minutes or until golden brown., Cool for 30-45 seconds. Working quickly, loosen each cookie and curl around a thick wooden spoon handle. (If cookies become too cool to shape, return to oven for 1 minute to soften.) Remove to wire rack to cool completely., For filling, in a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and brandy; beat until stiff peaks form. Just before serving, pipe cream mixture into cookies. Sprinkle ends with chocolate if desired.

Nutrition Facts : Calories 119 calories, FatContent 9g fat (5g saturated fat), CholesterolContent 31mg cholesterol, SodiumContent 9mg sodium, CarbohydrateContent 9g carbohydrate (6g sugars, FiberContent 0 fiber), ProteinContent 1g protein.

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  • In a small saucepan, combine the butter, sugar and corn syrup. Cook and stir over medium heat until butter is melted. Remove from the heat. Stir in the flour, brandy and ginger., Drop by teaspoonfuls, 3 at a time, 3 in. apart onto a parchment-lined baking sheet. Bake at 350° for 7-8 minutes or until golden brown., Cool for 30-45 seconds. Working quickly, loosen each cookie and curl around a thick wooden spoon handle. (If cookies become too cool to shape, return to oven for 1 minute to soften.) Remove to wire rack to cool completely., For filling, in a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and brandy; beat until stiff peaks form. Just before serving, pipe cream mixture into cookies. Sprinkle ends with chocolate if desired.
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  • Preheat oven to 325 degrees. Line a cookie sheet with a baking mat or parchment paper.  To make the cookies/shells, melt butter in a skillet with molasses, sugar, and brown sugar over medium heat, stirring constantly with a wooden spoon. Allow to bubble and cook for one minute, then turn off heat.  Dump in flour, ginger, and salt. Stir together quickly until just combined, then stir in brandy.  Use a tablespoon to spoon mixture onto cookie sheet; do only eight cookies per sheet, as they will spread out in the oven.  Bake for 10 minutes, or until bubbling in the oven. Remove cookie sheet from oven and allow to cool on the pan for 2 to 3 minutes. Lift up circles one at a time and drape them over a cannoli mold (or a large metal handle of a whisk or potato masher!) The cookies will naturally drape over the mold; help it along by pressing the seal.  Slide cookies off the mold and set them on a cool plate. Repeat with remaining cookies. Be prepared to slightly reshape cookies as they cool. Fill with cream filling when completely cool. For filling, combine cream, sugar, and brandy (make sure cream is very cold.) Place into a cold mixing bowl (chill ahead of time) and mix on high until cream is very stiff. Place cream into a pastry bag fitted with a large tip. Carefully fill cooled brandy snaps. Serve within a couple of hours.

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